Stuffed peppers with beef and mushrooms.

Jane

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.

  • Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.

  • Arrange bell peppers in a baking dish. Spoon filling into bell peppers.

  • Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

Nutrition Facts

504 calories; protein 24g 48% DV; carbohydrates 74.3g 24% DV; fat 12.6g 19% DV; cholesterol 50.2mg 17% DV; sodium 1095mg 44% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/26/2012
I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately including the tomatoes separated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left without rice which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again Read More
(16)

Most helpful critical review

Rating: 3 stars
01/21/2013
I cut the rice in half and still had enough filling for 8 peppers! They were tastey but I added some red pepper chilies to spice them up. Read More
(8)
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/26/2012
I just made this recipe and it is delicious although the proportions are way off! 2 cups of rice would have made enough peppers to feed an army. I made the sauce separately including the tomatoes separated 2 cups of sauce to which I added 1 cup cooked rice and that was enough to fill 4 big peppers. I had about 3 cups of sauce left without rice which would be more than enough for 1 lb. pasta. I also used homemade tomato sauce. In any case the recipe is very good tasting and will definitely make again Read More
(16)
Rating: 3 stars
01/21/2013
I cut the rice in half and still had enough filling for 8 peppers! They were tastey but I added some red pepper chilies to spice them up. Read More
(8)
Rating: 3 stars
11/27/2012
twice the meat half the rice. Not so much tomato sauce needed Read More
(6)
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Rating: 5 stars
06/10/2013
Yellow Pepper with Ground Turkey I am making this for dinner, but instead of Red Peppers I am using Yellow Peppers. I used Ground Turkey instead of Ground Beef. I only added the onion and chopped garlic, sprinkled on Italian seasoning, Paprika, salt and pepper to the ground turkey, then I added the white rice (I am using white rice, because that is what I have in my cabinet). I didn't add any tomatoes/Red Sauce to my pepper as I do not like tomatoes. But I added Classico Spicy Mariana (spaghetti sauce) to the other pepper. (My bf loves spicy.) Oven - 350 degrees - 50 minutes (only 2 peppers) I have completed this easy recipe as it turned out good. I could have added more seasoning to it, but I didn't want to over do it. I followed Jane’s recipe by following on how to prepare the meat and peppers and how long to cook the peppers for. Read More
(3)
Rating: 4 stars
04/20/2013
DEFINITELY cut the rice in half! Two cups makes a HUGE amount. Read More
(1)
Rating: 5 stars
02/07/2017
this was GREAT tasted just like my mom's....i used 1.5c rice and added a can of corn bc its how my mom made hers. i used pizza seasoning rather than plain italian seasoning also for a little extra punch and it was fantastic! made 6 peppers have enough filler to freeze & make another six later. cook time was longer for me than in the recipe...it took 2hrs at 350 not 1 as in the recipe to get the heat up to par and the peppers softened like they ought to be. Read More
(1)
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Rating: 4 stars
08/18/2013
I made this with red & green peppers cut in half & cleaned. I added 1/2 chopped onion to meat. Omitted the diced tomatoes. I also added a cup of mushrooms and a nice big handful of spinach. Next time I make these I would add another 1/2 pound or so of hamburg. Other than that they came out delicious:) Read More
(1)
Rating: 4 stars
02/23/2016
This recipe is pretty good with adjustments. A little bland for my taste. i think that I would add some hot peppers next time. I followed the prevailing advice and only used one cup of rice. I also omitted the can of tomatoes. For seasoning I used 1/2 tsp oregano 1/2 tsp marjoram and 1/2 tsp basil. I added salt and pepper as well as cayenne pepper to give it a little kick! For mushrooms I used a 4 oz package of shiitake mushrooms. The meat that I used was ground venison fried in coconut oil with a splash of worcestershire sauce. I had extra meat filling but not too much. If I had slightly larger peppers it would have been fine. WE didn't have parmesan so we topped with grated cheddar. Read More
(1)
Rating: 5 stars
11/29/2019
way too much rice!!! Awesome tasting though. I will make this again. Read More